Fishmonger

Fishmongers prepare and sell fish. They work in shops, on market stalls and in supermarkets. They give advice to customers on how to store and cook fish. Some fishmongers collect fish supplies very early each morning.

Also known as:

• Fish filleter

Work activities

A fishmonger selects and buys fish from a wholesaler and hand-prepares it for retail sales. The preparation involves removing scales, skin and bones, gutting the fish and possibly cutting it into smaller portions. Fishmongers might also carry out specialised tasks such as preparing crabs. Some fishmongers also sell poultry and game. The work involves collecting and storing stock, carefully labelling and displaying fish and serving customers, often giving advice on how best to store and cook the fish. Fishmongers advise customers about different types of common fish and shellfish and sometimes give out recipe leaflets. They answer questions from customers, for example, about how the fish was caught, whether it has been previously frozen or if it comes from sustainable stocks. Fishmongers working in a shop, market or mobile delivery van take payments in cash from customers and give change; they might also deal with payment by debit or credit card. If they work at a supermarket fish counter, they will be more likely to print out a label showing the weight and price of the fish, for payment at the checkout. Staff in supermarkets are less likely to prepare or buy the fish. Quite often, supermarkets have a central buying system and a lot of the fish is bought in already filleted. A fishmonger has to maintain strict standards of hygiene and health and safety. Tools and equipment such as knives, tongs, fish slices, sharpening tools and pliers have to be cleaned and well looked after. Fishmongers need to keep work areas very clean, dispose of waste properly and wear protective clothing and footwear. Working conditions can be cold and wet. Some fishmongers might prepare fish for sale direct to the public through a website. They pack the fish in special insulated containers and arrange for it to be delivered to the customer’s address.

Personal qualities and skills

As a fishmonger, you will need to be able to:

• Develop a detailed knowledge of fish and fish products.
• Cope with messy jobs such as gutting and cleaning fish.
• Use sharp knives to do small and detailed work, filleting fish and removing small bones.
• Cope both with standing for long hours and with some lifting.
• Work in cold, wet conditions.
• Maintain a high standard of personal hygiene.
• Pay attention to detail.

You should have:

• Good communication and customer service skills.
• Basic number skills.

You should not suffer from any skin allergies. Fishmongers working on a mobile delivery round will need a full driving licence. Self-employed fishmongers will need business skills in, for example, book-keeping, administration and marketing.

Pay and opportunities 

The pay rates given are approximate. Fishmongers earn in the range of £20,000 a year, rising to £27,000.

Fishmongers usually work a basic 40-45-hour week, including Saturdays, with a day or half a day off during the week. Early starts might be required. Parttime work could be available.

Employers include small shops, market stallholders and mobile traders. However, most opportunities are now with supermarket fresh fish counters. Opportunities for fishmongers occur in towns and cities throughout the UK.

Opportunities occur for fishmongers to become self-employed retailers. Some might sell through a website. Others might set up a mobile delivery round, open a shop or set up their own market stall.

What’s happening in this work area?

Rising high street costs, and the dominance of online shopping has led to many retail store closures and job losses. Some major supermarkets have closed their specialist sections – for example delicatessens and meat and butchery counters as well as fish counters to save money and maximise profits.

Where are vacancies advertised?

Vacancies are advertised in local newspapers, in supermarkets, and on the Government’s Find a Job service.

Entry routes and training

A level 2 (intermediate) apprenticeship in the role of fishmonger could be a great way into this career path.

New entrants need to obtain basic food safety/hygiene certification; this might be followed by Hazard Analysis and Critical Control Point (HACCP) training.  Other training might be carried out at work by a skilled colleague. The Seafood School, Seafish Training and the Seafood Training Academy all offer details of appropriate training. You might work towards an Award, Certificate or Diploma for proficiency in Fish and Shellfish Industry Skills or Retail Skills.

After training in food hygiene, preparation, sales, customer service, display and stock-keeping, there could be opportunities for promotion to supervisory or management posts.

Qualifications

If you wish to enter this career through an intermediate apprenticeship, you will need GCSEs in English and maths, although you may be able to complete these alongside your programme.

Adult opportunities

Age limits: It is illegal for any organisation to set age limits for entry to employment, education or training, unless they can show there is a real need to have these limits.

Some entrants have developed relevant skills through dealing with the public, food retail work or handling cash.

Funding support for training courses may be available from Seafish via approved training providers.

Related careers

• Butcher – retail
• Chef/cook
• Sales assistant